Chemical and Molecular Characterization of Fragrance in Black Glutinous Rice from Lao PDR

Research Article
Chemical and Molecular Characterization of Fragrance in Black Glutinous Rice from Lao PDR

C. Bounphanousay, P. Jaisil, J. Sanitchon, M. Fitzgerald, N.R. Sackville Hamilton and J. Sanitchon

Asian Journal of Plant Sciences, 2008, 7(1), 1-7.

Abstract

Fifty three accessions of lowland Black Glutinous Rice (BGR) and three white rice varieties from Lao PDR were evaluated for variations in 2-acetyl-1-pyrroline (2-AP), a main aroma compound present in fragrant rice and a 257 bp genomic fragment associated with a gene encoding 2-AP. The objective of this study was to characterize the variation in aromatic characters of Lao BGR by using chemical and molecular techniques. Thirty six out of the 56 accessions had aromatic properties, containing 2-acetyl-1-pyrroline (2-AP). The concentrations of 2-AP in unpolished samples were about 50% higher than those of the polished samples. The concentrations of 2-AP in BGR accessions were lower than those of white aromatic rice varieties in which 2-AP was highest in Kai Noi Leuang (0.688 ppm). Seventeen accessions and two of white rice (Kai Noi Leuang and TDK5) had a common 355 bp allele corresponding to that found in Calrose, a non-fragrant variety. A 257 bp allele was found in the 36 varieties of BGR and a local aromatic white rice variety, Hom Nang Nouan, sharing a common allele as in the fragrant variety KDML 105. Surprisingly, Kai Noi Leuang, a popular Lao local aromatic rice variety with the highest 2-AP concentration did not possess a 257 bp fragment which has been identified previously as a fragrant allele. This is the first study of the chemical and molecular aromatic properties of lowland BGR varieties of the Lao PDR and the data obtained will be valuable in screening other germplasm and in planning a breeding program in the country geared towards fragrant rices with superior agronomic properties.

ASCI-ID: 7-1277

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